Go Back

Pistachio Muffins

Servings: 10


Pistachio Whipped Ganache (start 24 hours ahead)

  • 160 g of white couverture chocolate in small pieces
  • 110 g of cream + 260g of cream
  • 1 tbsp. Pistachio paste add more or less depending on your taste

Pistachio Muffins

  • 185 g of butter at room temperature
  • 190 g of caster sugar
  • 100 g of ground almonds
  • 2 tbsp of hazelnut oil
  • ½ tsp of vanilla seeds
  • 4 eggs
  • 100 g of pistachios blended into a powder
  • 90 g of flour
  • 1.5 tsp of baking powder
  • 80 g of sour cream

To decorate

  • Pistachios
  • Edible flowers
  • Raspberry Jam


Pistachio Whipped Ganache

  • Heat the 110g of cream & pistachio paste in a saucepan over low heat. Once it comes to a boil, pour over the white chocolate and whisk until smooth. Add the remaining 260g of cream, whisk and refrigerate overnight. The next day, beat until stiff peaks form and place in a pipping bag fitted with a large tip.

Pistachio Muffins

  • Preheat the oven to 170°C and grease a large muffin tray.
  • Using electric beaters or a mixer, beat together the butter, sugar, almonds and vanilla, for 10 minutes or until creamy and pale.
  • Add the eggs one at a time, beating after each addition.
  • Sift in the flour & baking powder, then add the ground pistachios. Gently fold them in, being careful not to over mix. Finally, fold in the sour cream.
  • Pour into the muffin moulds and bake for 30 minutes or until you can insert a knife and it comes out clean.
  • Remove from the moulds and allow to cool.

To decorate

  • Use a spoon or knife to create a hole in the centre of the muffin, then fill it with raspberry jam. Pipe a large dome of whipped ganache on the top then decorate with flowers & pistachios.